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This rotisserie chicken panzanella transforms store-bought chicken and summer produce into a vibrant, satisfying meal that comes together in under 30 minutes. The contrast between the toasty bread cubes, juicy tomatoes, and savory chicken creates a perfect balance of textures and flavors that has become my go-to solution for busy weeknights when I want something fresh yet substantial.
I first created this recipe after buying a rotisserie chicken with no specific plans, then discovering perfectly ripe heirloom tomatoes at the farmers market. My family now requests this dish weekly during tomato season, and I love how it transforms humble ingredients into something that feels special enough for casual entertaining.
Ingredients
- Rustic sourdough bread: Provides the perfect sturdy base that absorbs flavors without getting soggy too quickly
- Extra virgin olive oil: Adds richness and helps the bread toast to golden perfection
- Red onion: Offers a sharp bite that balances the sweet tomatoes and corn
- Fresh corn kernels: Bring sweet pops of flavor and beautiful color contrast
- Heirloom tomatoes: Are the star with their juicy texture and vibrant flavors—select the ripest ones you can find
- Rotisserie chicken: Saves time while adding protein and savory depth
- Balsamic vinegar: Brings acidity and subtle sweetness to the dressing
- Fresh basil: Adds bright aromatic notes that elevate all the other flavors
Step-by-Step Instructions
- Prep the Bread Cubes:
- Cut your sourdough into roughly 1inch cubes with some irregular shapes for texture. The varying sizes create different levels of crispness after toasting. Toss thoroughly with olive oil to ensure even coating before spreading on the baking sheet. Avoid overcrowding to ensure proper browning.
- Toast the Bread:
- Place the bread cubes in a preheated 375°F oven for 10 to 12 minutes, turning halfway through. Watch carefully in the final minutes as they can go from perfectly golden to burnt quickly. You want them crisp on the outside but still slightly chewy in the center.
- Prep the Vegetables:
- While the bread toasts, slice your red onion as thinly as possible to mellow its sharpness. Cut corn kernels off by standing the cob vertically in a bowl and slicing downward to catch all the sweet juicy kernels. Cut tomatoes into generous wedges rather than small pieces to maintain their juiciness.
- Prepare the Chicken:
- Remove the meat from your rotisserie chicken, focusing on both white and dark meat for the best flavor variation. Slice into pieces about 1/4inch thick rather than shredding to maintain texture. Allow the chicken to come to room temperature for the best flavor.
- Make the Dressing:
- Combine balsamic vinegar, olive oil, black pepper and salt in a jar and shake vigorously. The small amount of dressing is intentional to complement rather than overwhelm the fresh ingredients. Always taste and adjust seasoning before dressing the salad.
- Assemble and Serve:
- Arrange the ingredients on a platter starting with chicken, tomatoes and bread as the base. Scatter corn and red onion over top for visual appeal. Drizzle with dressing and finish with torn basil leaves. Serve immediately to enjoy the perfect balance of textures.
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This dish reminds me of summers in Italy where simple ingredients are treated with respect. The first time I made this for friends, everyone asked for the recipe assuming it was complicated. I love that moment of revealing how something so delicious can be so simple when you start with quality ingredients.
Make Ahead Options
While this salad is best assembled just before eating, you can prepare all components separately up to a day ahead. Toast the bread cubes and store in an airtight container at room temperature. Prep vegetables and chicken and store separately in the refrigerator. Make the dressing and keep in a jar until ready to assemble. This preparation strategy makes this dish perfect for casual entertaining when you want to spend time with guests instead of in the kitchen.
Seasonal Variations
This panzanella adapts beautifully throughout the year by changing just a few ingredients. In spring, add blanched asparagus and substitute peas for corn. During fall, roasted butternut squash and apples create a heartier version paired with herbs like sage instead of basil. Winter versions can include roasted mushrooms and preserved lemon with hearty kale massaged with olive oil. The bread and rotisserie chicken provide a consistent base while seasonal produce keeps the dish fresh and exciting year-round.
Serving Suggestions
Serve this panzanella as a main dish for a light dinner or lunch, especially during warmer months. For a more substantial meal, add a simple soup starter like chilled gazpacho in summer or butternut squash soup in cooler weather. A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the fresh flavors perfectly. For dessert, continue the simple, seasonal theme with fresh berries and whipped cream or a scoop of gelato.
Cultural Context
Panzanella originated in Tuscany as a way for frugal farmers to use stale bread by rehydrating it with seasonal vegetables and olive oil. Traditionally made without meat, this version with rotisserie chicken transforms the peasant dish into a complete meal while maintaining its rustic charm. The addition of corn reflects American influences while honoring the Italian principle of using what's fresh and available. This evolution of traditional recipes reflects how food cultures naturally blend and adapt over time.
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Commonly Asked Questions
- → Can I make this panzanella ahead of time?
It's best to assemble just before serving to prevent the bread from becoming soggy. However, you can prepare the components separately up to a day ahead—toast the bread cubes, slice the chicken, prepare the vegetables, and mix the dressing. Store everything separately in airtight containers in the refrigerator, then assemble just before serving.
- → What can I substitute for heirloom tomatoes?
If heirloom tomatoes aren't available, any ripe, flavorful tomatoes will work beautifully. Roma tomatoes, cherry tomatoes, or even beefsteak tomatoes are excellent alternatives. The key is using tomatoes at peak ripeness for the best flavor.
- → How can I make this dish vegetarian?
To make a vegetarian version, simply omit the chicken and add 1-2 cups of white beans (cannellini or great northern) or 8 ounces of fresh mozzarella torn into bite-sized pieces. You could also include diced avocado for creaminess and additional protein.
- → What's the best bread to use for panzanella?
Traditional panzanella uses hearty, crusty bread that won't disintegrate when mixed with dressing. Sourdough, ciabatta, French bread, or any rustic country loaf works perfectly. Slightly stale bread is actually ideal as it better absorbs the flavors without becoming too mushy.
- → Can I add other vegetables to this panzanella?
Absolutely! Panzanella is adaptable to what you have on hand. Consider adding cucumber, bell peppers, baby arugula, or capers. Roasted zucchini or eggplant would also be delicious additions. Just maintain a good balance between the bread, protein, and vegetables.
- → How should I store leftovers?
This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 24 hours. The bread will continue to absorb the dressing and soften considerably. Some people enjoy this texture, but it won't maintain the contrast of fresh panzanella.